By Akshara
March 13, 2026
Shirataki noodles are traditional Japanese noodles made from the konjac plant root and are composed mostly of water and soluble fibre called glucomannan. Because they contain very few digestible carbohydrates, they are widely used in keto and low-carb diets as an alternative to pasta or rice. The noodles have a neutral flavour and absorb sauces easily, making them ideal for stir fries, soups and hot pots. They are also valued for their high fibre content which supports digestion and satiety.
200 g shirataki noodles 1 tbsp sesame oil 2 cloves garlic minced 1 cup mixed vegetables such as carrot, capsicum and broccoli 1 tbsp soy sauce 1 tsp chilli paste
Drain and rinse the shirataki noodles thoroughly under running water to remove the natural konjac smell.
Dry fry the noodles in a hot pan for a few minutes until excess moisture evaporates.
Add sesame oil and garlic followed by vegetables and sauté until slightly tender.
Stir in soy sauce and chilli paste and toss the noodles until everything is well coated and heated through.